Life is hard for humans and grapevines on the very active volcano that is Mt. Etna. Vines are planted in alberello style (AKA bush-trained), an ancient method traditionally used on Etna. The close proximity of the vines (6,000 – 9,000 plants per hectare) creates fierce competition and forces the roots to point downward in the volcanic soil to compete for water and nutrients, stress that helps the grapes develop character. After crushing, the grapes soak on the skins 6 hours to pick up a little viscous texture, then fermented with indigenous yeasts and aged 6 months in stainless steel. Immediately the Kaos hits you with smoky, salty intensity. It opens up in your glass, revealing a softer side, with white flower, ripe stone fruit, and an earthy mineral element evocative of soil or dirt (in the very best way).